This is an outdated version published on 2018-01-15. Read the most recent version.
Analysing passenger behaviour towards on perception in-flight food safety and quality
Article Sidebar
Published:
Jan 15, 2018
Updated:
2018-01-15
Main Article Content
Abstract
This research criticises airline passengers’ perception on food and beverage safety (F&B) and passengers’ preference towards in-flight meals. Hot drinks, alcoholic drinks, sandwiches and regional foods are preferred in domestic flights. Freshness and healthiness of the food served is important for the passengers. 84.9% of passengers show medium and high ‘positive perception’ for food safety. It can be added that passengers do not have high expectations of F&B service during their flights. This can be interpreted as a result of the respondents’ preference to fly with low-cost airlines.
Keywords: Inflight meal, food safety, food quality, Turkey, catering service, Likert scale, multinominal logit.
Downloads
Download data is not yet available.
Article Details
How to Cite
Dolekoglu, C. O. (2018). Analysing passenger behaviour towards on perception in-flight food safety and quality. New Trends and Issues Proceedings on Humanities and Social Sciences, 4(10), 417–425. https://doi.org/10.18844/prosoc.v4i10.3112
Section
Articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).